Tid kvar —

Högsta bud —

Our idea of Christmas food is definitely made up by lots of gorgeous greens. They’re so delish, nutritious and fresh, and will leave you satisfied but still with some room for sweets. Therese Elgquist has made the perfect winter sallad recipe.

“Salad is my religion. It’s what I eat pretty much all the time (and it basically never looks the same!). What best describes my food philosophy is a plate or bowl PACKED with yummy stuff in different colors, flavors, and with all the textures you want in a meal. And it’s also loaded with nutrition – because that’s the way I love to cook!”

x Thess

Roasted Pumpkin and Carrot Salad With Carrot Top Pesto, Wild Rice, Apple and Raw Fennel

 

Serves 4

Ingredients

1 Muscat pumpkin
500 g carrots
250 g kale or purple kale, a mix of both, or your choice
2 dl / 0.8 cups wild rice
3 apples
1 fennel
1/2 dl organic raisins or chopped organic apricots
100 g mixed leafy greens
Edible flowers – optional, but very pretty!
Cold pressed olive oil
Salt and freshly ground black pepper

Carrot top pesto

Carrot tops (if you can’t get hold of carrots with carrot tops you can use 2-3 handfuls of parsley or baby spinach) + the fennel fronds
1 dl / 0.4 cups parsley or cilantro
1 garlic clove, grated
1 tbsp apple cider vinegar
1/2 dl pepitas
1 dl cold pressed olive oil
Salt and freshly ground black pepper

Preparation

Cook the wild rice according to instructions on the packaging. 

Preheat the oven to 175 degrees Celsius / 350 degrees Fahrenheit.

Peel, remove the seeds and cut the pumpkin in slices. Scrub the carrots. Put on a baking tray, toss around with a drizzle of oil. Roast in the oven for about 20 minutes, until the veggies are slightly golden and crispy around the edges but still have that al dente texture. Sprinkle with salt and pepper.

Lower the heat to 150 degrees Celsius / 300 degrees Fahrenheit. Cut away the thick bottom steam of the kale, tear the leafs into smaller pieces. Massage with olive oil and a pinch of salt until silky. Spread out on a baking tray and roast in oven for 7-10 minutes, until the kale is crispy.

Mix all the ingredients for the pesto, except for the pepitas, until smooth. Add the pepitas and mix until a crunchy consistency. Salt and pepper to taste.

Shave the fennel thinly (make sure to use the WHOLE fennel – the stalks as well!) using a mandoline, or a sharp knife. Slice the apples on the with. Toss around with a tbsp of the pesto.

Layer the leafy greens, wild rice, baked vegetables, fennel, apples and raisins on a big plate. Top with dollops of pesto.

 

Therese Elgquist is one of our favorite plant-based food creators. This recipe was originally published at Plant Based by Thess. Click here to check it out and discover more amazing veggie dishes.

Follow @plantbasedbythess.


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